SW recipe: Veggie keema with peas

EVERYDAY EASY
Serves 4
Free
.Vegetarian  
❆ (keema only)
Ready in 30 minutes

Ingredients

200g dried basmati rice

2 tsp black onion seeds

Low-calorie cooking spray

2 onions, finely chopped

2 garlic cloves, crushed

3cm-piece fresh root ginger, grated

2 yellow peppers, deseeded and finely chopped

2 tsp medium curry powder

2 tsp ground cumin

½ tsp ground cinnamon

2 tbsp tomato purée

500g frozen Quorn mince

200g frozen peas

4 spring onions, finely sliced, to serve

4 tbsp fat-free natural Greek-style yogurt, to serve

1 cucumber, diced, to serve

Method

1 Cook the rice according to the pack instructions, then drain. Stir through half the onion seeds and keep warm. Meanwhile, spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions for 5-6 minutes until softened, then add the garlic, ginger and peppers with a splash of water, and stir-fry for 3-4 minutes. Add the spices with another splash of water and stir-fry until fragrant.

2 Add the tomato purée and fry for 1 minute, then add the mince and stir to coat. Pour in 300ml boiling water, bring to a simmer and cook for 8-10 minutes, or until the liquid has almost disappeared, stirring occasionally.

3 Stir in the peas and cook for 3-4 minutes, or until everything is piping hot. Divide the rice between 4 plates and top with the keema. Scatter over the spring onions and spoon over the yogurt. Top with the remaining onion seeds and serve with the cucumber.

 

 

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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